Similar to flan, but lighter, this custard traces its roots to the Spanish-speaking world and is perennially popular throughout.
1⁄2 cup flour
1 quart milk
3⁄4 cup granulated sugar
1⁄8 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1. Separate the eggs.
2. Make a paste of the egg yolks, flour, and 1 cup of the milk.
3. In a medium-sized saucepan, add the sugar and salt to the remaining milk and scald at medium heat. Add the egg yolk mixture to the scalded milk and continue to cook, stirring constantly, at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature.
4. Beat the egg whites until stiff. Fold into the custard.
5. Cover and chill for at least 2 hours before serving.
6. Spoon into individual dishes and sprinkle with nutmeg and cinnamon right before serving.
Custard’s Last Stand? No Way! Mexicans enjoy custards and puddings after their meals, perhaps because they are an excellent way to get more milk into the diet. They also are a fun way to use the many spices available in this culture.